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Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
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102
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Abstract
The great global challenge in order to achieve sustainable and inclusive growth over the coming decades is the promotion of the efficient use of resources, favoring a transition to a cleaner and circular economy [...]
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103
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Mature Landfill Leachate as a Medium for Hydrodynamic Cavitation of Brewery Spent Grain. ENERGIES 2021. [DOI: 10.3390/en14041150] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, we evaluate the usefulness of mature landfill leachate (MLL) as a carrier allowing hydrodynamic cavitation (HD) of brewery spent grain (BSG). The HD experiments were conducted using an orifice plate with a conical concentric hole of 3/10 mm (inlet/outlet diameter) as a constriction in the cavitation device. The initial pressure was 7 bar and the number of recirculation passes through the cavitation zone reached 30. The results showed that complex organic matter was degraded and solubilized when cavitating the MLL and BSG mixture. The biochemical oxygen demand (BOD5) increased by 45% and the BOD5/total chemical oxygen demand (COD) ratio increased by 69%, whereas the COD, total solids, and nutrient concentration dropped noticeably. However, Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) revealed the generation of possibly toxic HD byproducts such as aromatic compounds. This seems to indicate that MLL could not be regarded as a suitable carrier for BSG cavitation.
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104
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Optimised Fractionation of Brewer’s Spent Grain for a Biorefinery Producing Sugars, Oligosaccharides, and Bioethanol. Processes (Basel) 2021. [DOI: 10.3390/pr9020366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Brewer’s spent grain (BSG) is the main by-product of the beer brewing process. It has a huge potential as a feedstock for bio-based manufacturing processes to produce high-value bio-products, biofuels, and platform chemicals. For the valorisation of BSG in a biorefinery process, efficient fractionation and bio-conversion processes are required. The aim of our study was to develop a novel fractionation of BSG for the production of arabinose, arabino-xylooligomers, xylose, and bioethanol. A fractionation process including two-step acidic and enzymatic hydrolysis steps was investigated and optimised by a response surface methodology and a desirability function approach to fractionate the carbohydrate content of BSG. In the first acidic hydrolysis, high arabinose yield (76%) was achieved under the optimised conditions (90 °C, 1.85 w/w% sulphuric acid, 19.5 min) and an arabinose- and arabino-xylooligomer-rich supernatant was obtained. In the second acidic hydrolysis, the remaining xylan was solubilised (90% xylose yield) resulting in a xylose-rich hydrolysate. The last, enzymatic hydrolysis step resulted in a glucose-rich supernatant (46 g/L) under optimised conditions (15 w/w% solids loading, 0.04 g/g enzyme dosage). The glucose-rich fraction was successfully used for bioethanol production (72% ethanol yield by commercial baker’s yeast). The developed and optimised process offers an efficient way for the value-added utilisation of BSG. Based on the validated models, the amounts of the produced sugars, the composition of the sugar streams and solubilised oligo-saccharides are predictable and variable by changing the reaction conditions of the process.
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105
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Kavalopoulos M, Stoumpou V, Christofi A, Mai S, Barampouti EM, Moustakas K, Malamis D, Loizidou M. Sustainable valorisation pathways mitigating environmental pollution from brewers' spent grains. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 270:116069. [PMID: 33338956 DOI: 10.1016/j.envpol.2020.116069] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/30/2020] [Accepted: 11/08/2020] [Indexed: 06/12/2023]
Abstract
In this work, valorisation pathways of brewers' spent grains (BSG) towards biofuels production under the biorefinery concept were studied utilizing experimental data that provide a common base for straightforward comparison. The dehydration and the recovery of used oil, bioethanol and biogas from BSG were studied. The process units involved were thoroughly investigated and optimized. The oil extraction efficiency reached up to 70% using solid-liquid extraction process with hexane as solvent. The optimal ethanol yield achieved was 45% after the application of acid pretreatment, enzymatic hydrolysis with CellicCTec2 and fermentation with S. Cerevisiae. As far as biogas potential is concerned, the raw BSG, defatted BSG and stillage presented values equal to 379 ± 19, 235 ± 21 and 168 ± 39 mL biogas/g for respectively. Through the combination of the proposed schemes, three biorefinery scenarios were set up able to produce biodiesel, bioethanol and/or biogas. Material flow diagrams were set up in order to assess these schemes. Given that BSG could ensure 'green' energy production in the range of 4.5-7.0 million MJ/y if the European BSG potential is fully valorised, BSG could substantially contribute to the biofuel energy strategy.
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Affiliation(s)
- Michael Kavalopoulos
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Vasileia Stoumpou
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Andreas Christofi
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Sofia Mai
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Elli Maria Barampouti
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Konstantinos Moustakas
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Dimitris Malamis
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Maria Loizidou
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece.
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Corchado-Lopo C, Martínez-Avila O, Marti E, Llimós J, Busquets AM, Kucera D, Obruca S, Llenas L, Ponsá S. Brewer's spent grain as a no-cost substrate for polyhydroxyalkanoates production: Assessment of pretreatment strategies and different bacterial strains. N Biotechnol 2021; 62:60-67. [PMID: 33516825 DOI: 10.1016/j.nbt.2021.01.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 01/19/2021] [Accepted: 01/24/2021] [Indexed: 11/25/2022]
Abstract
Polyhydroxyalkanoates (PHAs) are polyesters of significant interest due to their biodegradability and properties similar to petroleum-derived plastics, as well as the fact that they can be produced from renewable sources such as by-product streams. In this study, brewer's spent grain (BSG), the main by-product of the brewing industry, was subjected to a set of physicochemical pretreatments and their effect on the release of reducing sugars (RS) was evaluated. The RS obtained were used as a substrate for further PHA production in Burkholderia cepacia, Bacillus cereus, and Cupriavidus necator in liquid cultures. Although some pretreatments proved efficient in releasing RS (acid-thermal pretreatment up to 42.1 gRS L-1 and 0.77 gRS g-1 dried BSG), the generation of inhibitors in such scenarios likely affected PHA production compared with the process run without pretreatment (direct enzymatic hydrolysis of BSG). Thus, the maximum PHA accumulation from BSG hydrolysates was found in the reference case with 0.31 ± 0.02 g PHA per g cell dried weight, corresponding to 1.13 ± 0.06 g L-1 and a PHA yield of 23 ± 1 mg g-1 BSG. It was also found that C. necator presented the highest PHA accumulation of the tested strains followed closely by B. cepacia, reaching their maxima at 48 h. Although BSG has been used as a source for other bioproducts, these results show the potential of this by-product as a no-cost raw material for producing PHAs in a waste valorization and circular economy scheme.
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Affiliation(s)
- Carlos Corchado-Lopo
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Oscar Martínez-Avila
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Elisabet Marti
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Jordi Llimós
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Anna María Busquets
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Dan Kucera
- Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic.
| | - Stanislav Obruca
- Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic.
| | - Laia Llenas
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
| | - Sergio Ponsá
- BETA Technological Center, TECNIO Network, University of Vic-Central University of Catalonia, Carrer de la Laura 13, 08500 Vic, Spain.
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107
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Vendruscolo F, Reis CLFDSE, Silva JG. Brewery spent grain: a potential biosorbent for hexavalent chromium. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Francielo Vendruscolo
- Food Engineering Department Federal University of Goiás Goiânia Goiás CEP 74690‐900 Brazil
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108
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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation. Antioxidants (Basel) 2021; 10:antiox10020165. [PMID: 33499399 PMCID: PMC7911235 DOI: 10.3390/antiox10020165] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 11/16/2022] Open
Abstract
The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.
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109
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Koirala P, Maina NH, Nihtilä H, Katina K, Coda R. Brewers' spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. Microb Cell Fact 2021; 20:23. [PMID: 33482833 PMCID: PMC7821685 DOI: 10.1186/s12934-021-01515-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 01/09/2021] [Indexed: 01/04/2023] Open
Abstract
Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.
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Affiliation(s)
- Prabin Koirala
- Department of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland
| | - Hanna Nihtilä
- Department of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland. .,Helsinki Institute of Sustainability Science, Helsinki, Finland.
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110
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Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods 2021; 10:foods10010097. [PMID: 33466465 PMCID: PMC7830935 DOI: 10.3390/foods10010097] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 02/07/2023] Open
Abstract
Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties.
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111
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Szaja A, Montusiewicz A, Lebiocka M, Bis M. The effect of brewery spent grain application on biogas yields and kinetics in co-digestion with sewage sludge. PeerJ 2021; 8:e10590. [PMID: 33391884 PMCID: PMC7761201 DOI: 10.7717/peerj.10590] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 11/25/2020] [Indexed: 11/20/2022] Open
Abstract
The present study examines the effect of introducing dried brewery spent grain (BSG), known as the main solid by-product of the brewery industry on biogas yields and kinetics in co-digestion with sewage sludge (SS). The experiment was conducted in semi-continuous anaerobic reactors (supplied once a day) operating under mesophilic conditions (35°C) at different hydraulic retention times (HRT) of 18 and 20 d. In co-digestion runs, the BSG mass to the feed volume ratio was constant and maintained 1:10.The results indicated that the addition of BSG did not influence the biogas production, by comparison with SS mono-digestion (control run). At HRT of 18 d, in the co-digestion run, the average methane yield was 0.27 m3 kg/VSadded, while in the control run the higher value of 0.29 m3 kg/VSaddedwas observed. However, there was no difference in terms of statistical significance. At HRT of 20 d, the methane yield was 0.21 m3 kg/VSadded for both mono- and co-digestion runs. In the BSG presence, the decrease in kinetic constant values was observed. As compared to SS mono-digestion, reductions by 21 and 35% were found at HRT of 20 and 18 d, respectively. However, due to the supplementation of the feedstock with BSG rich in organic compounds, the significantly enhanced energy profits were achieved with the highest value of approx. 40% and related to the longer HRT of 20 d. Importantly, the mono- and co-digestion process proceeded in stable manner. Therefore, the anaerobic co-digestion of SS and BSG might be considered as a cost-effective solution that could contribute to the energy self-efficiency of wastewater treatment plants (WWTPs) and sustainable waste management for breweries.
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Affiliation(s)
- Aleksandra Szaja
- Faculty of Environmental Engineering, Lublin University of Technology, Lublin, Poland
| | | | - Magdalena Lebiocka
- Faculty of Environmental Engineering, Lublin University of Technology, Lublin, Poland
| | - Marta Bis
- Faculty of Environmental Engineering, Lublin University of Technology, Lublin, Poland
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112
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Castilla-Archilla J, Papirio S, Lens PN. Two step process for volatile fatty acid production from brewery spent grain: Hydrolysis and direct acidogenic fermentation using anaerobic granular sludge. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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113
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Recovery and reuse of ionic liquid cholinium glycinate in the treatment of brewery spent grain. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117651] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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114
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Brewer's Spent Grains-Valuable Beer Industry By-Product. Biomolecules 2020; 10:biom10121669. [PMID: 33322175 PMCID: PMC7764043 DOI: 10.3390/biom10121669] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 11/17/2022] Open
Abstract
The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.
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115
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Proaño JL, Salgado PR, Cian RE, Mauri AN, Drago SR. Physical, structural and antioxidant properties of brewer's spent grain protein films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5458-5465. [PMID: 32562265 DOI: 10.1002/jsfa.10597] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/29/2020] [Accepted: 06/20/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The development of brewer's spent grain protein (BSG-PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0-0.25 g g-1 ) of PEG. Mechanical, water-barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance-Fourier transform infrared spectroscopy. RESULTS Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α-helix structure only when 0.10 g PEG g-1 BSG-PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected. CONCLUSION The formulations with 0.10 and 0.15 g PEG g-1 BSG-PC appear to be the most promising, balancing mechanical, water-barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Janina L Proaño
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, República Argentina
| | - Pablo R Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - Facultad de Ciencias Exactas, UNLP-CIC), La Plata, República Argentina
| | - Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, República Argentina
| | - Adriana N Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - Facultad de Ciencias Exactas, UNLP-CIC), La Plata, República Argentina
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, República Argentina
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116
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da Costa Maia I, Thomaz dos Santos D'Almeida C, Guimarães Freire DM, d'Avila Costa Cavalcanti E, Cameron LC, Furtado Dias J, Simões Larraz Ferreira M. Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110136] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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117
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Moreirinha C, Vilela C, Silva NH, Pinto RJ, Almeida A, Rocha MAM, Coelho E, Coimbra MA, Silvestre AJ, Freire CS. Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105836] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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118
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Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein. J Food Sci 2020; 85:3943-3953. [PMID: 33037629 DOI: 10.1111/1750-3841.15483] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/18/2020] [Accepted: 09/10/2020] [Indexed: 12/13/2022]
Abstract
Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33-1.87 g/100g) and water activity (aw , 0.04-0.07) of BSGs than hot-air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG-fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. PRACTICAL APPLICATION: This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot-air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value-added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.
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Affiliation(s)
- Yi-Ting Shih
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Wenjun Wang
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Aimee Hasenbeck
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Dave Stone
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
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119
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Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers' Spent Grain Using Response Surface Methodology (RSM). Foods 2020; 9:foods9101398. [PMID: 33023120 PMCID: PMC7599942 DOI: 10.3390/foods9101398] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/17/2020] [Accepted: 09/24/2020] [Indexed: 11/17/2022] Open
Abstract
Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different methods: 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2′-azino-bis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS), and reducing power (RP) assays. All the parameters except extraction time promoted different efficiencies for the extraction of antioxidant phenolic compounds. TPC extraction was higher at lower temperatures and lower liquid/solid ratios up to a certain point. In this sense, a decrease in TPC with increasing liquid/solid ratios took place until a 16:1 ratio and a plateau was reached beyond that ratio. The highest DPPH activity was reported for 30–35 °C and 60–90 min extraction and 60–90 min extraction with a 25 mL/g ratio. ABTS values increased as the liquid to solid ratio decreased, being positively correlated with TPC (R = 0.788; p < 0.01). The highest RP was achieved at 30–33 °C extraction temperature and 10–14 mg/mL v/w ratio and at 116–120 min extraction and 16–17 mg/mL ratio. Gallic acid accounted for the majority of the phenolic compounds found, followed by hydroxyphenylacetic acid, epicatechin, and protocatechuic acid. Sinapic, 4-hydroxy benzoic, and syringic acids were also found in lower quantities. Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. All the extracts contained phenolics and showed in vitro antioxidant activity, but the extracts obtained by using 30 °C, 121.9 min, and 10 mL/g liquid/solid ratio exhibited the highest content in TPC and antioxidant potential. The aqueous extraction of a potentially bioactive extract from BSG was demonstrated to be an efficient and simple method to recover these value-added compounds.
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120
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Bianco A, Budroni M, Zara S, Mannazzu I, Fancello F, Zara G. The role of microorganisms on biotransformation of brewers' spent grain. Appl Microbiol Biotechnol 2020; 104:8661-8678. [PMID: 32875363 PMCID: PMC7502439 DOI: 10.1007/s00253-020-10843-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/07/2020] [Accepted: 08/17/2020] [Indexed: 01/11/2023]
Abstract
Brewers' spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins.Key points• Microorganisms are used to enhance brewers' spent grain nutritional value.• Knowledge of brewers' spent grain microbiota allows the reduction of health risks. Graphical abstract.
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Affiliation(s)
- Angela Bianco
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Marilena Budroni
- Department of Agricultural Science, University of Sassari, Sassari, Italy.
| | - Severino Zara
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Francesco Fancello
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Giacomo Zara
- Department of Agricultural Science, University of Sassari, Sassari, Italy
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121
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Caldeira C, Vlysidis A, Fiore G, De Laurentiis V, Vignali G, Sala S. Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. BIORESOURCE TECHNOLOGY 2020; 312:123575. [PMID: 32521468 DOI: 10.1016/j.biortech.2020.123575] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 05/15/2023]
Abstract
The need to increase circularity of industrial systems to address limited resources availability and climate change has triggered the development of the food waste biorefinery concept. However, for the development of future sustainable industrial processes focused on the valorisation of food waste, critical aspects such as (i) the technical feasibility of the processes at industrial scale, (ii) the analysis of their techno-economic potential, including available quantities of waste, and (iii) a life cycle-based environmental assessment of benefits and burdens need to be considered. The goal of this review is to provide an overview of food waste valorisation pathways and to analyse to which extent these aspects have been considered in the literature. Although a plethora of food waste valorisation pathways exist, they are mainly developed at lab-scale. Further research is necessary to assess upscaled performance, feedstock security, and economic and environmental assessment of food waste valorisation processes.
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Affiliation(s)
- Carla Caldeira
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Anestis Vlysidis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Gianluca Fiore
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Valeria De Laurentiis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Giuseppe Vignali
- University of Parma, Department of Engineering and Architecture, Viale delle Scienze 181/A, 43124 Parma, Italy
| | - Serenella Sala
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy.
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122
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Weiermüller J, Akermann A, Blank L, Ulber R. Herstellung von zuckerreichen Hydrolysaten aus Biertreber zur fermentativen Wertstoffgewinnung. CHEM-ING-TECH 2020. [DOI: 10.1002/cite.202055168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- J. Weiermüller
- TU Kaiserslautern Lehrgebiet Bioverfahrenstechnik Gottlieb Daimler-Str. 49 67663 Kaiserslautern Deutschland
| | - A. Akermann
- TU Kaiserslautern Lehrgebiet Bioverfahrenstechnik Gottlieb Daimler-Str. 49 67663 Kaiserslautern Deutschland
| | - L. M. Blank
- RWTH Aachen Institut für Angewandte Mikrobiologie Worringer Weg 1 52074 Aachen Deutschland
| | - R. Ulber
- TU Kaiserslautern Lehrgebiet Bioverfahrenstechnik Gottlieb Daimler-Str. 49 67663 Kaiserslautern Deutschland
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123
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Zhang Z, Poojary MM, Choudhary A, Rai DK, Lund MN, Tiwari BK. Ultrasound processing of coffee silver skin, brewer's spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study. Journal of Food Science and Technology 2020; 58:2273-2282. [PMID: 33967324 DOI: 10.1007/s13197-020-04738-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2020] [Accepted: 08/14/2020] [Indexed: 10/23/2022]
Abstract
Awareness towards utilizing food-processing by-products are increasing in health as well as environmental purview. Coffee silver skin (CSS), potato peel (PP) and brewer's spent grain (BSG) are voluminous by-products in their respective processing industries. The present study compared these three by-products for their prospective utilization in producing polyphenols-rich aqueous extracts by using ultrasound-assisted extractions (UAE). A probe-type sonicator was used for ultrasound treatments. The total phenolic contents in the extracts were assessed by Folin-Ciocalteu assay, while the phenolic profiles of the extract was characterized by LC-Q-TOF mass spectrometry. The microstructure of the samples after UAE was evaluated by scanning electron microscopy (SEM). Ultrasound treatment enhanced the rate of extraction and recovered 2.79, 2.12 and 0.66 mg gallic acid equivalents/g of TPC from CSS, PP and BSG, respectively in 30 min, which correspond to recoveries of 97.6%, 84.5% and 84.6%, respectively, compared to conventional solid-liquid extractions carried out for 24 h. The extraction yield was dependent on the particle size of the raw materials and the highest yield was obtained from the materials with 100-250 µm particle size. The SEM imaging revealed that ultrasound treatment caused prominent tissue damage. Extracts contained mainly hydroxycinnamic acid derivatives of phenolic acids. PP and CSS had the highest amounts of umami free amino acids (0.13 mg/g in each), while BSG contained the highest amount of essential amino acids (92 mg/g). The present work shows that CSS, PP and BSG are good sources of polyphenols and UAE can be employed to enhance the extraction efficiency as means of a green approach.
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Affiliation(s)
- Zhihang Zhang
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Alka Choudhary
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Dilip K Rai
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
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124
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Abstract
This review was based on updated research on how to use brewer’s spent grains (BSG). The use of BSG was considered both in food, as an ingredient or using value-added components derived from brewer’s spent grain, or in non-food products such as pharmaceuticals, cosmetics, construction, or food packaging. BSG is a valuable source of individual components due to its high nutritional value and low cost that is worth exploiting more to reduce food waste but also to improve human health and the environment. From the bioeconomy point of view, biological resources are transformed into bioenergetically viable and economically valuable products. The pretreatment stage of BSG biomass plays an important role in the efficiency of the extraction process and the yield obtained. The pretreatments presented in this review are both conventional and modern extraction methods, such as solvent extractions or microwave-assisted extractions, ultrasonic-assisted extractions, etc.
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125
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Abstract
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.
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126
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Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102402] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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127
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de Araújo TP, Quesada HB, Bergamasco R, Vareschini DT, de Barros MASD. Activated hydrochar produced from brewer's spent grain and its application in the removal of acetaminophen. BIORESOURCE TECHNOLOGY 2020; 310:123399. [PMID: 32334363 DOI: 10.1016/j.biortech.2020.123399] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
Acetaminophen has shown a gradual increase in detection in surface waters. Although present in low concentrations, it should be removed to prevent deleterious effects. Thus, adsorption onto activated carbon is emphasized. Adsorbents may be produced by hydrothermal carbonization (HTC), an environmental-friendly process. Therefore, this work aimed to investigate the use of HTC, verifying its application in acetaminophen removal. Brewer's spent grain (BSG), its hydrochar (HC-BSG) and its activated hydrochar (AHC-BSG) were characterized. HTC provided material with high carbon content. Lignocellulosic breakdown has been demonstrated in HC-BSG and AHC-BSG, but in the latter it was more intense as a result of activation with KOH. Also, a high surface area was found in AHC-BSG (1512.83 m2 g-1), resulting in an adsorption of 318.00 mg g-1. The pseudo-second-order and Langmuir models were fitted to the experimental data. Therefore, HTC was effective as a pretreatment for AHC-BSG, resulting in significant acetaminophen removals.
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Affiliation(s)
- Thiago Peixoto de Araújo
- State University of Maringa, Department of Chemical Engineering, Maringa 87020-900, Parana, Brazil
| | - Heloise Beatriz Quesada
- State University of Maringa, Department of Chemical Engineering, Maringa 87020-900, Parana, Brazil
| | - Rosângela Bergamasco
- State University of Maringa, Department of Chemical Engineering, Maringa 87020-900, Parana, Brazil
| | - Daniel Tait Vareschini
- State University of Maringa, Department of Chemical Engineering, Maringa 87020-900, Parana, Brazil
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128
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Valorization of raw brewers’ spent grain through the production of volatile fatty acids. N Biotechnol 2020; 57:4-10. [DOI: 10.1016/j.nbt.2020.01.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 01/21/2020] [Accepted: 01/28/2020] [Indexed: 11/17/2022]
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129
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Ioannidou SM, Pateraki C, Ladakis D, Papapostolou H, Tsakona M, Vlysidis A, Kookos IK, Koutinas A. Sustainable production of bio-based chemicals and polymers via integrated biomass refining and bioprocessing in a circular bioeconomy context. BIORESOURCE TECHNOLOGY 2020; 307:123093. [PMID: 32247685 DOI: 10.1016/j.biortech.2020.123093] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 06/11/2023]
Abstract
The sustainable production of bio-based chemicals and polymers is highly dependent on the development of viable biorefinery concepts using crude renewable resources for the production of diversified products. Within this concept, this critical review presents the availability of fractionated co-products and fermentable sugars that could be derived from major industrial and food supply chain side streams in EU countries. Fermentable sugars could be used for the production of bio-based chemicals and polymers. The implementation of biorefinery concepts in industry should depend on the evaluation of process efficiency and sustainability including techno-economic, environmental and social impact assessment following circular bioeconomy principles. Relevant sustainability indicators and End-of-Life scenarios have been presented. A case study on the techno-economic evaluation of bio-based succinic acid production from the organic fraction of municipal solid waste has been presented focusing on the evaluation of process profitability and feedstock requirements.
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Affiliation(s)
- Sofia Maria Ioannidou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Chrysanthi Pateraki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Dimitrios Ladakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Harris Papapostolou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Maria Tsakona
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Anestis Vlysidis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Ioannis K Kookos
- Department of Chemical Engineering, University of Patras, 26504 Patras, Rio, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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130
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Awasthi MK, Sarsaiya S, Patel A, Juneja A, Singh RP, Yan B, Awasthi SK, Jain A, Liu T, Duan Y, Pandey A, Zhang Z, Taherzadeh MJ. Refining biomass residues for sustainable energy and bio-products: An assessment of technology, its importance, and strategic applications in circular bio-economy. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2020; 127:109876. [DOI: 10.1016/j.rser.2020.109876] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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131
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Hadj Saadoun J, Montevecchi G, Zanasi L, Bortolini S, Macavei LI, Masino F, Maistrello L, Antonelli A. Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by-products from different food chains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3648-3657. [PMID: 32239772 DOI: 10.1002/jsfa.10397] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 03/10/2020] [Accepted: 04/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The total amount of bio-waste produced annually in the EU by the food and beverage chains is estimated at 37 billion kg. The use of insects for the valorization of by-products from these value chains may represent a sustainable solution. This study aimed to investigate the by-products obtained from different food chains and used for the rearing of black soldier fly (BSF) prepupae, and to evaluate the content and profile of the lipid extracted from the prepupae and outline its possible applications. The substrates used in this experiment were: (i) industrial by-products (brewery spent grains, cows' milk whey, grape stalks, and tomato peels and seeds) and (ii) by-products from retailers (bread dough, fish scraps, and spent coffee ground). Fat extracted from prepupae using an adjusted Folch method was used for total lipid content and fatty acid profile. RESULTS The best larval performances were obtained from beer (0.22 gweight per prepupa), tomato (0.19 gweight per prepupa), and cheese (0.14 gweight per prepupa) food-chain by-products. The extremely different compositions of the substrates were reflected in the differentiated lipid profile of the BSF prepupae and in the range of ratios between unsaturated and saturated fatty acids, which varied from 0.37 for cows' milk whey to 1.34 for tomato peels and seeds. CONCLUSION The lipids, proteins, and chitin extracted from prepupae are high-value bio-based products that could be used in the feed / food industry or for the development of innovative biomaterials, such as biodiesel. These results suggest that food-chain by-products are the best candidates for insect-bioconversion purposes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jasmine Hadj Saadoun
- Department of Food and Drug, University of Parma, Parma, Italy
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Giuseppe Montevecchi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Luca Zanasi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Sara Bortolini
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Laura Ioana Macavei
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Francesca Masino
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Lara Maistrello
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Andrea Antonelli
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
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132
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Weiermüller J, Akermann A, Sieker T, Ulber R. Bioraffinerien auf Basis schwach verholzter Biomasse. CHEM-ING-TECH 2020. [DOI: 10.1002/cite.202000070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jens Weiermüller
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Alexander Akermann
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Tim Sieker
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
| | - Roland Ulber
- Technische Universität Kaiserslautern Fachbereich Maschinenbau und Verfahrenstechnik Lehrgebiet für Bioverfahrenstechnik Gottlieb-Daimler-Straße 49 67663 Kaiserslautern Deutschland
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133
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Mok WK, Tan YX, Chen WN. Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world. Trends Food Sci Technol 2020; 102:155-168. [PMID: 32834499 PMCID: PMC7303638 DOI: 10.1016/j.tifs.2020.06.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/15/2020] [Accepted: 06/14/2020] [Indexed: 02/09/2023]
Abstract
Background Food security is becoming an increasingly important global issue. Anthropogenic factors such as rapid urbanization and industrialization have strained finite resources like land and water. Therefore, against the impending threat of food security, the world can no longer rely on traditional methods to meet its needs. Instead, more creative and technologically advanced methods must be adopted to maximise diminishing natural resources. Singapore is a good case study of a small city-state that is trying to increase its own self-production of food using technology. Scope and approach This review highlights the technologies that Singapore have adopted in enhancing food security given its limitation in natural resources. These methodologies serve as a case study that can be used as a reference point in light of the increasingly finite natural resources. The review also presents the advantages of these techniques as well as challenges that need to be overcome for them to be more widely adopted. Key findings and conclusion To increase self-production of food and enhance its food security, Singapore has employed the use of technologies such as vertical farming and aquaponics in urban farming, nutrient recovery from food waste, biodegradable food packaging from durian rinds, natural preservatives, insect farming, microalgae and cultivated meat as alternative protein sources. These technologies workaround Singapore's land and natural resource constraints, which many countries around the world can adapt. However, many of them are still relatively nascent with numerous challenges, which have to be addressed before they can be widely accepted and implemented. Long term agriculture and pollution have led to depletion of natural resources. Technology innovations can be used to mitigate natural resource constraints. Singapore has adopted numerous technologies to enhance food security. Areas include urban farming, processing technology and alternative food sources. Singapore's model provides a good example to increase self-production of food.
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Affiliation(s)
- Wai Kit Mok
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
| | - Yong Xing Tan
- Interdisciplinary Graduate School, Nanyang Technological University, 21 Nanyang Link, Singapore, 637371, Singapore.,Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 CleanTech Loop, 1 CleanTech One #06-08, Singapore, 637141, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
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Tan YX, Mok WK, Chen WN. Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers' spent grains. Heliyon 2020; 6:e04155. [PMID: 32551388 PMCID: PMC7287253 DOI: 10.1016/j.heliyon.2020.e04155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/22/2020] [Accepted: 06/03/2020] [Indexed: 12/21/2022] Open
Abstract
Food processing generates side streams that are not fully utilized and typically treated as waste materials. One of such food by-product, brewers’ spent grains (BSG) are disposed in huge quantities from the beer industry annually. Submerged fermentation of BSG using Bacillus subtilis WX-17, without supplementary components, is herein employed. The fermentation products were extracted in the liquid phase, resulting in a potential novel nutritional beverage containing Bacillus subtilis WX-17. Bacillus subtilis WX-17, was still viable after a period of 6 weeks with a final cell count of 9.86 log CFU/mL. Gas chromatography-mass spectrophotometry (GC-MS) was employed for identification of the metabolites produced from the growth of Bacillus subtilis WX-17. Seven essential amino acids and citric acid cycle (TCA) intermediates were found to have increased significantly (p < 0.05) whereas all carbohydrates decreased significantly (p < 0.05) in the beverage after submerged fermentation. Additionally, antioxidant activity quantified using DPPH radical scavenging activity, increased by 2.08-fold while total phenolic content increased from 125.7 ± 0.74 μg/mL to 446.74 ± 1.26 μg/mL. The results proved the potential of employing submerged fermentation of BSG using Bacillus subtilis WX-17 to produce a novel and highly nutritious beverage.
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Affiliation(s)
- Yong Xing Tan
- Interdisciplinary Graduate School, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore.,Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 CleanTech Loop, 1 CleanTech One #06-08, Singapore 637141, Singapore
| | - Wai Kit Mok
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore 637459, Singapore
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Ideia P, Sousa-Ferreira I, Castilho PC. A Novel and Simpler Alkaline Hydrolysis Methodology for Extraction of Ferulic Acid from Brewer's Spent Grain and its (Partial) Purification through Adsorption in a Synthetic Resin. Foods 2020; 9:E600. [PMID: 32397105 PMCID: PMC7278616 DOI: 10.3390/foods9050600] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/12/2020] [Accepted: 04/18/2020] [Indexed: 01/06/2023] Open
Abstract
This work aims to develop simpler methodologies of extracting ferulic acid (FA) from brewer's spent grain (BSG). BSG is produced by brewing companies at high amounts all over the year and does not possess a direct application. Thus, its use as raw material for extraction of bioactive compounds has gained attention in the last years. FA has different interesting applications in cosmetics, food industry, and pharmaceutics. Several studies aim for its extraction from BSG by various methods, namely alkaline hydrolysis. In the present work, we suggest the use of autoclave to process higher amounts of BSG in a lab scale. A simplification of the regular post-hydrolysis procedures is also proposed to decrease the number of experimental steps and energy costs and to simultaneously increase the extraction yield (up to 470 mg of FA per 100 g of BSG). The adsorption of extracted FA in a synthetic resin is suggested as a partial purification method.
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Affiliation(s)
- Pedro Ideia
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal;
| | - Ivo Sousa-Ferreira
- Centro de Estatística e Aplicações, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal;
| | - Paula C. Castilho
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal;
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Akermann A, Weiermüller J, Christmann J, Guirande L, Glaser G, Knaus A, Ulber R. Brewers' spent grain liquor as a feedstock for lactate production with Lactobacillus delbrueckii subsp. lactis. Eng Life Sci 2020; 20:168-180. [PMID: 32874180 PMCID: PMC7447884 DOI: 10.1002/elsc.201900143] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/20/2019] [Accepted: 12/19/2019] [Indexed: 12/02/2022] Open
Abstract
Brewers' spent grain (BSG) is a low-cost by-product of the brewing process. BSG liquor names the liquid components of BSG, mainly glucose, maltose, and long-chain α-1,4-glycosidic bond glucose oligomers. These substances should be separated in existing BSG biorefineries, as they might lead to an increased formation of microbe-inhibiting compounds in well-established hydrothermal/enzymatic saccharification processes. In most cases, this liquid fraction is discarded. The present study presents for the first time an optimized process with BSG liquor for the purpose of producing bulk chemicals (e.g., lactate) in relevant concentrations. The process comprises the application of yeast extract, produced from own brewing processes, as the sole supplemented complex constituent in a simultaneous fermentation and saccharification process. Kinetic parameters for the final optimized process conditions with the organism Lactobacillus delbrueckii subsp. lactis were: maximum specific growth rate µmax = 0.47 h-1, maximum lactate concentration cLac, max = 79.06 g L-1, process yield YPS = 0.89 gLac gSugar -1, lactate production rate qP = 4.18 gLac gCDW -1 h-1, and productivity P 15 h = 4.93 gLac L-1 h-1. BSG liquor, linked with yeast extract from Brewers' yeast, can be a promising substrate for further bioprocess engineering tasks and contribute to a holistic and sustainable usage of Brewers' spent grain.
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Affiliation(s)
- Alexander Akermann
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
| | - Jens Weiermüller
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
| | - Jens Christmann
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
| | - Léa Guirande
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
| | - Gregor Glaser
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
| | - Annette Knaus
- TU Kaiserslautern, Department of Civil EngineeringResource Efficient Wastewater TechnologyKaiserslauternGermany
| | - Roland Ulber
- TU Kaiserslautern, Department of Mechanical and Process EngineeringChair of Bioprocess EngineeringKaiserslauternGermany
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138
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Hassan SS, Ravindran R, Jaiswal S, Tiwari BK, Williams GA, Jaiswal AK. An evaluation of sonication pretreatment for enhancing saccharification of brewers' spent grain. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 105:240-247. [PMID: 32088570 DOI: 10.1016/j.wasman.2020.02.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/17/2020] [Accepted: 02/10/2020] [Indexed: 06/10/2023]
Abstract
This paper deals with the investigation of ultrasound (US) pretreatment of brewer's spent grain (BSG) as a means of releasing fermentable sugars, and the subsequent production of ethanol from this lignocellulosic biomass. Using response surface methodology (RSM), the influence of US power, time, temperature and biomass loading on fermentable sugar yield from BSG was studied. The optimal conditions were found to be 20% US power, 60 min, 26.3 °C, and 17.3% w/v of biomass in water. Under these conditions, an approximate 2.1-fold increase in reducing sugar yield (325 ± 6 mg/g of biomass) was achieved, relative to untreated BSG (151.1 ± 10 mg/g of biomass). In contrast to acid or alkaline pretreatment approaches, the use of water obviated the need for neutralization for the recovery of sugars. The characterization of native and pretreated BSG was performed by HPLC, FTIR, SEM and DSC. Fermentation studies using S. cerevisiae growing on pretreated BSG resulted in a conversion of 66% of the total sugar content ininto ethanol with an ethanol content of 17.73 ± 2 g/ 100 g of pretreated BSG. These results suggest that ultrasound pretreatment is a promising technology for increased valorization of BSG as a feedstock for production of bioethanol, and points ton the need for further work in this area.
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Affiliation(s)
- Shady S Hassan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Cathal Brugha Street, Dublin 1, Ireland; School of Biological Sciences and Health Sciences, College of Sciences and Health, Technological University Dublin-City Campus, Kevin Street, Dublin 8, Ireland
| | - Rajeev Ravindran
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Cathal Brugha Street, Dublin 1, Ireland; School of Biological Sciences and Health Sciences, College of Sciences and Health, Technological University Dublin-City Campus, Kevin Street, Dublin 8, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Cathal Brugha Street, Dublin 1, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Gwilym A Williams
- School of Biological Sciences and Health Sciences, College of Sciences and Health, Technological University Dublin-City Campus, Kevin Street, Dublin 8, Ireland
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin-City Campus, Cathal Brugha Street, Dublin 1, Ireland.
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Eisenhauer L, Vahjen W, Dadi T, Kohn B, Zentek J. Effects of Brewer's spent grain and carrot pomace on digestibility, fecal microbiota, and fecal and urinary metabolites in dogs fed low- or high-protein diets1. J Anim Sci 2020; 97:4124-4133. [PMID: 31418796 DOI: 10.1093/jas/skz264] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Accepted: 08/09/2019] [Indexed: 01/21/2023] Open
Abstract
Brewer's spent grain (BSG) and carrot pomace (CAP) were used as fiber sources in low- or high-protein diets in dogs. Ten adult Beagles were involved in 5 feeding periods of 19 d in a cross-over design. Experimental diets contained 7.5% of total dietary fiber (TDF) from BSG or CAP and 20% or 40% of crude protein in dry matter. A diet with 3.5% TDF from both fiber sources and 20% crude protein was used as reference. Fecal dry matter was 27% higher for diets with BSG compared to CAP (P < 0.001). Apparent fecal digestibility of crude protein was 7% to 11% higher in diets with 40% protein concentration (P < 0.001), while apparent digestibility of crude fat was 2% to 3% higher for diets with CAP (P < 0.001). Carrot pomace increased the apparent fecal digestibility of TDF, phosphorus, and magnesium (P < 0.001), while 40% protein diets had a positive impact on TDF and sodium and a negative effect on magnesium apparent fecal digestibility (P < 0.001). Inclusion of CAP increased fecal short-chain fatty acids (P = 0.010), mainly acetate (P = 0.001). i-butyrate (P = 0.001), i-valerate (P = 0.002), biogenic amines (P < 0.001), and ammonium (P < 0.001) increased with higher dietary protein levels. Diet-induced changes in the fecal microbiome were moderate. Relative abundance of Bifidobacteriales was higher for the low-protein diets (P = 0.001). To conclude, BSG and CAP can be used as fiber sources in canine diets and are well tolerated even at higher inclusion rates, the effect on microbial protein fermentation seems to be limited compared to the dietary protein level.
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Affiliation(s)
- Laura Eisenhauer
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
| | - Wilfried Vahjen
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
| | - Temesgen Dadi
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
| | - Barbara Kohn
- Clinic for Small Animals, Department of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany
| | - Jürgen Zentek
- Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
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140
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Wen C, Zhang J, Duan Y, Zhang H, Ma H. A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates. J Food Sci 2019; 84:3330-3340. [DOI: 10.1111/1750-3841.14906] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/30/2019] [Accepted: 10/01/2019] [Indexed: 01/17/2023]
Affiliation(s)
- Chaoting Wen
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Jixian Zhang
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
- Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China
| | - Haihui Zhang
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu Univ. Zhenjiang 212013 China
- Inst. of Food Physical ProcessingJiangsu Univ. Zhenjiang 212013 China
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141
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Cancelliere R, Carbone K, Pagano M, Cacciotti I, Micheli L. Biochar from Brewers' Spent Grain: A Green and Low-Cost Smart Material to Modify Screen-Printed Electrodes. BIOSENSORS-BASEL 2019; 9:bios9040139. [PMID: 31816955 PMCID: PMC6956167 DOI: 10.3390/bios9040139] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 11/23/2019] [Accepted: 11/27/2019] [Indexed: 11/23/2022]
Abstract
In the present study, biochar from brewers’ spent grain was used, for the first time, to develop screen-printed electrodes. After having investigated the dispersion behaviour of biochar in different organic solvents, a biochar-based screen-printed electrode was prepared with the drop-casting technique. In order to understand the electrochemical potentiality and performances of the biochar/sensor tool, different electroactive species, i.e., ferricyanide, benzoquinone, epinephrine, ascorbic, and uric acids, were used. The results were compared with those of the same electrodes that were modified with commercial graphene, confirming that the proposed electrode showed improved electrochemical behaviour in terms of resolution, peak-to-peak separation, current intensity, and resistance to charge transfer. Furthermore, a tyrosinase biosensor was developed by direct immobilisation of this enzyme on the biochar/screen printed electrode, as an example of the potential of biochar for disposable biosensor development. The efficiently occurred immobilisation of the biochar on the screen printed electrode’s (SPE’s) surface was demonstrated by the observation of the working electrode with a scanning electron microscope. The detection was performed by measuring the current due to the reduction of the corresponding quinone at low potential, equal to −0.310 V for epinephrine. The experimental conditions for the tyrosinase immobilization and the analytical parameters, such as applied potential and pH of buffer, were studied and optimized. Under these conditions, the electrochemical biosensors were characterized. A linear working range of epinephrine was obtained from 0.05 up to 0.5 mM. The detection limit was 2 × 10−4 mM for the biosensor.
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Affiliation(s)
- Rocco Cancelliere
- Department of Chemical Sciences and Technologies, University of Rome “Tor Vergata”, Via della Ricerca Scientifica, 00133 Rome, Italy;
| | - Katya Carbone
- CREA, Research Centre for Olive, Citrus and Tree Fruit, Via di Fioranello 52, 00134 Rome, Italy;
| | - Mauro Pagano
- CREA Research Centre for Engineering and Agro-Food Processing, Via Della Pascolare 16, Monterotondo, 00015 Rome, Italy;
| | - Ilaria Cacciotti
- Engineering Department, University of Rome “Niccolò Cusano”, Via Don Carlo Gnocchi 3, 00166 Rome, Italy;
| | - Laura Micheli
- Department of Chemical Sciences and Technologies, University of Rome “Tor Vergata”, Via della Ricerca Scientifica, 00133 Rome, Italy;
- Correspondence:
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142
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Experimental and Modeling Analysis of Brewers´ Spent Grains Gasification in a Downdraft Reactor. ENERGIES 2019. [DOI: 10.3390/en12234413] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The first part of the current reported work presents experimental results of brewers’ spent grains gasification in a pilot-scale downdraft gasifier. The gasification procedure is assessed through various process characteristics such as gas yield, lower heating value, carbon conversion efficiency, and cold gas efficiency. Power production was varied from 3.0 to 5.0 kWh during the gasification experiments. The produced gas was supplied to an internal combustion engine coupled to a synchronous generator to produce electricity. Here, 1.0 kWh of electricity was obtained for about 1.3 kg of brewers’ spent grains pellets gasified, with an average electrical efficiency of 16.5%. The second part of the current reported work is dedicated to the development of a modified thermodynamic equilibrium model of the downdraft gasification to assess the potential applications of the main Portuguese biomasses through produced gas quality indices. The Portuguese biomasses selected are the main representative forest residues (pine, eucalyptus, and cork) and agricultural residues (vine prunings and olive bagasse). A conclusion can be drawn that, using air as a gasifying agent, the biomass gasification provides a produced gas with enough quality to be used for energy production in boilers or turbines.
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143
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Poladyan A, Blbulyan S, Sahakyan M, Lenz O, Trchounian A. Growth of the facultative chemolithoautotroph Ralstonia eutropha on organic waste materials: growth characteristics, redox regulation and hydrogenase activity. Microb Cell Fact 2019; 18:201. [PMID: 31739794 PMCID: PMC6859627 DOI: 10.1186/s12934-019-1251-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Accepted: 11/08/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The chemolithoautotrophic β-proteobacterium Ralstonia eutropha H16 (Cupriavidus necator) is one of the most studied model organisms for growth on H2 and CO2. R. eutropha H16 is also a biologically significant bacterium capable of synthesizing O2-tolerant [NiFe]-hydrogenases (Hyds), which can be used as anode biocatalysts in enzyme fuel cells. For heterotrophic growth of R. eutropha, various sources of organic carbon and energy can be used. RESULTS Growth, bioenergetic properties, and oxidation-reduction potential (ORP) kinetics were investigated during cultivation of R. eutropha H16 on fructose and glycerol or lignocellulose-containing brewery spent grain hydrolysate (BSGH). BSGH was used as carbon and energy source by R. eutropha H16, and the activities of the membrane-bound hydrogenase (MBH) and cytoplasmic, soluble hydrogenase (SH) were measured in different growth phases. Growth of R. eutropha H16 on optimized BSGH medium yielded ~ 0.7 g cell dry weight L-1 with 3.50 ± 0.02 (SH) and 2.3 ± 0.03 (MBH) U (mg protein)-1 activities. Upon growth on fructose and glycerol, a pH drop from 7.0 to 6.7 and a concomitant decrease of ORP was observed. During growth on BSGH, in contrast, the pH and ORP stayed constant. The growth rate was slightly stimulated through addition of 1 mM K3[Fe(CN)6], whereas temporarily reduced growth was observed upon addition of 3 mM dithiothreitol. The overall and N,N'-dicyclohexylcarbodiimide-sensitive ATPase activities of membrane vesicles were ~ 4- and ~ 2.5-fold lower, respectively, upon growth on fructose and glycerol (FGN) compared with only fructose utilization (FN). Compared to FN, ORP was lower upon bacterial growth on FGN, GFN, and BSGH. CONCLUSIONS Our results suggest that reductive conditions and low ATPase activity might be signals for energy depletion, which, in turn, leads to increased hydrogenase biosynthesis to overcome this unfavorable situation. Addition of fructose or microelements have no, or a negative, influence on hydrogenase activity. Organic wastes (glycerol, BSGH) are promising carbon and energy sources for the formation of biomass harboring significant amounts of the biotechnologically relevant hydrogenases MBH and SH. The results are valuable for using microbial cells as producers of hydrogenase enzymes as catalysts in enzymatic fuel cells.
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Affiliation(s)
- Anna Poladyan
- Department of Biochemistry, Microbiology and Biotechnology, Biology Faculty, Yerevan State University, 1 A. Manoukian Str, 0025, Yerevan, Armenia
| | - Syuzanna Blbulyan
- Department of Biochemistry, Microbiology and Biotechnology, Biology Faculty, Yerevan State University, 1 A. Manoukian Str, 0025, Yerevan, Armenia
| | - Mayramik Sahakyan
- Research Institute of Biology, Biology Faculty, Yerevan State University, 1 A. Manoukian Str, 0025, Yerevan, Armenia
| | - Oliver Lenz
- Institute of Chemistry, Technical University of Berlin, 17. Juni 135, 10623, Berlin, Germany
| | - Armen Trchounian
- Department of Biochemistry, Microbiology and Biotechnology, Biology Faculty, Yerevan State University, 1 A. Manoukian Str, 0025, Yerevan, Armenia. .,Research Institute of Biology, Biology Faculty, Yerevan State University, 1 A. Manoukian Str, 0025, Yerevan, Armenia.
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Pinheiro T, Coelho E, Romaní A, Domingues L. Intensifying ethanol production from brewer’s spent grain waste: Use of whole slurry at high solid loadings. N Biotechnol 2019; 53:1-8. [DOI: 10.1016/j.nbt.2019.06.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 05/28/2019] [Accepted: 06/08/2019] [Indexed: 12/29/2022]
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145
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Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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146
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Shen Y, Abeynayake R, Sun X, Ran T, Li J, Chen L, Yang W. Feed nutritional value of brewers' spent grain residue resulting from protease aided protein removal. J Anim Sci Biotechnol 2019; 10:78. [PMID: 31548885 PMCID: PMC6749689 DOI: 10.1186/s40104-019-0382-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/25/2019] [Indexed: 11/10/2022] Open
Abstract
Background This study was conducted to evaluate the feed nutritional value of brewers’ spent grain (BSG) residue resulting from protease aided protein removal. The nutritional value was measured as nutrient content, gas production, nutrient digestibility and fermentation characteristics in batch culture. Results Protein extraction process decreased content of crude protein but concentrated the neutral detergent fibre (NDF) and ferulic acid in BSG residue. The changes in the chemical composition of BSG residue varied with enzyme and enzyme dosage. Digestibility of dry matter (DMD) and NDF of residue differed among proteases. Increasing alcalase dosage linearly decreased DMD, whereas, the DMD linearly increased as everlase or flavourzyme dosage increased. Compared with BSG, the DMD, gas production and fermentation acid concentration of BSG residues were lower, whereas NDF digestibility was higher. Conclusions The substantially increased NDF content and improved in vitro NDF digestibility due to protease hydrolysis suggest that BSG residue can be potentially exploited as a viable fibre source for ruminant feeding.
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Affiliation(s)
- Yizhao Shen
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071029 Hebei Republic of China.,Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB AB T1J4B1 Canada
| | - Ranithri Abeynayake
- 3Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Xin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271000 Shandong Republic of China
| | - Tao Ran
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB AB T1J4B1 Canada
| | - Jianguo Li
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071029 Hebei Republic of China
| | - Lingyun Chen
- 3Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada
| | - Wenzhu Yang
- Agriculture and Agri-Food of Canada, Lethbridge Research and Development Centre, Lethbridge, AB AB T1J4B1 Canada
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Food Wastes as a Potential new Source for Edible Insect Mass Production for Food and Feed: A review. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030081] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
About one-third of the food produced annually worldwide ends up as waste. A minor part of this waste is used for biofuel and compost production, but most is landfilled, causing environmental damage. Mass production of edible insects for human food and livestock feed seems a sustainable solution to meet demand for animal-based protein, which is expected to increase due to rapid global population growth. The aim of this review was to compile up-to-date information on mass rearing of edible insects for food and feed based on food wastes. The use and the potential role of the fermentation process in edible insect mass production and the potential impact of this rearing process in achieving an environmentally friendly and sustainable food industry was also assessed. Food waste comprises a huge nutrient stock that could be valorized to feed nutritionally flexible edible insects. Artificial diets based on food by-products for black soldier fly, house fly, mealworm, and house cricket mass production have already been tested with promising results. The use of fermentation and fermentation by-products can contribute to this process and future research is proposed towards this direction. Part of the sustainability of the food sector could be based on the valorization of food waste for edible insect mass production. Further research on functional properties of reared edible insects, standardization of edible insects rearing techniques, safety control aspects, and life cycle assessments is needed for an insect-based food industry.
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Grahl F, Beitlich N, Fechter M, Speer K, Herdegen V, Eßlinger M, Haseneder R, Repke J. Neuer stofflicher Nutzungspfad von Treberpresswasser aus Biertreber unter Einsatz von Membrantrenntechnik in Lebens‐ oder Nahrungsergänzungsmitteln. CHEM-ING-TECH 2019. [DOI: 10.1002/cite.201800120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Franz Grahl
- TU Bergakademie FreibergInstitut für Thermische Verfahrenstechnik, Umwelt- und Naturstoffverfahrenstechnik (ITUN) Leipziger Straße 28 09599 Freiberg Deutschland
| | - Nicole Beitlich
- TU DresdenProfessur für Spezielle Lebensmittelchemie und Lebensmittelproduktion Bergstraße 66 01069 Dresden Deutschland
| | - Michael Fechter
- TU Bergakademie FreibergInstitut für Thermische Verfahrenstechnik, Umwelt- und Naturstoffverfahrenstechnik (ITUN) Leipziger Straße 28 09599 Freiberg Deutschland
| | - Karl Speer
- TU DresdenProfessur für Spezielle Lebensmittelchemie und Lebensmittelproduktion Bergstraße 66 01069 Dresden Deutschland
| | - Volker Herdegen
- TU Bergakademie FreibergInstitut für Thermische Verfahrenstechnik, Umwelt- und Naturstoffverfahrenstechnik (ITUN) Leipziger Straße 28 09599 Freiberg Deutschland
| | - Michael Eßlinger
- TU Bergakademie FreibergInstitut für Thermische Verfahrenstechnik, Umwelt- und Naturstoffverfahrenstechnik (ITUN) Leipziger Straße 28 09599 Freiberg Deutschland
| | - Roland Haseneder
- TU Bergakademie FreibergInstitut für Thermische Verfahrenstechnik, Umwelt- und Naturstoffverfahrenstechnik (ITUN) Leipziger Straße 28 09599 Freiberg Deutschland
| | - Jens‐Uwe Repke
- Technische Universität BerlinFB Dynamik und Betrieb Technischer Anlagen Straße des 17. Juni 135 10623 Berlin Deutschland
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He Y, Kuhn DD, Ogejo JA, O’Keefe SF, Fraguas CF, Wiersema BD, Jin Q, Yu D, Huang H. Wet fractionation process to produce high protein and high fiber products from brewer's spent grain. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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150
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Roth M, Jekle M, Becker T. Opportunities for upcycling cereal byproducts with special focus on Distiller's grains. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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